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Ingredients
- 4 x Egg whites room temperature
- 1/4 tsp Cream of tartar
- 1 1/4 c. Sugar
- 6 x Egg yolks
- 1 c. All-purpose flour
- 3/4 c. Orange juice
- 1 tsp Double-acting baking pwdr
- 1/2 tsp Salt
- 1/3 c. Water
- 2 c. Whipping cream
- 3 Tbsp. Powdered sugar
- 2 Tbsp. Grated orange peel
Directions
- In a large bowl with mixer at high speed, beat egg whites and cream of tartar till soft peaks form. Beating at high speed, gradually sprinkle in 1/2 c. sugar, 2 Tbsp. at a time, beating till each addition is completely dissolved. Don't scrape sides of bowl at any time. Whites should stand in stiff peaks. Set aside.
- In a large bowl with mixer at high speed, beat egg yolks till thick and lemon colored. Continue beating, gradually sprinkling in 1/2 c. sugar; beat till pale yellow. Reduce to low speed; add in flour, 1/4 c. orange juice, baking pwdr and salt till well mixed, occasionally scraping bowl with spatula. Using a spatula, fold the egg white mix into the yolk mix till just blended.
- Line two 9-inch round cake pans with waxed paper; don't grease. Pour batter into pans and bake for 40 min or possibly till cake springs back when lightly touched. Cold cakes in pans on wire racks for 10 min. Remove cakes from pans and cold completely on racks. With fork, prick holes in cake layers.
- In a small saucepan over medium heat, boil 1/3 c. water, and the remaining 1/4 c. sugar for 3 min. Stir in the remaining 1/2 c. orange juice. Drizzle proportionately over layers and let stand for 30 min.
- For the Icing: In a small bowl, with mixer at medium speed, beat cream and powdered sugar till soft peaks form. Mix in orange peel. Place one cake layer on serving platter and spread with 1/3 of whipped cream. Top with second layer. Frost top and sides with remaining cream. Garnish with orange sections or possibly candied orange peel and fresh mint sprigs. Chill.
- This recipe yields 1 cake.
- Comments: For best results in whipping cream, refrigeratethe bowl and the beaters beforehand.
- For a variation on the orange cake, spread a thin layer of marmalade between the layers.
- Dr. White also calls this cake "waxed paper" cake and warns not to forget to remove the waxed paper before icing, as he once did.
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